The apple orchards of Normandy have produced some of Europe’s finest apples for over 1,000 years. Also noted for its dairy products, it’s little wonder that Veal Normande with an earthy, creamy sauce has become one of the region’s finest.
Traditionally, Calvados, the exquisite apple brandy produced there is used, but in the U.S. we suggest using Laird’s Applejack, which is an excellent substitute for the rather pricey Calvados.
Serve this with Wild Rice or as they would in France, with sauteed, home-fried potatoes.
- 1 1/2 Tablespoons butter
- 1/2 Cup shallots; minced
- 1 1/2 Tablespoons oil
- 1 can cream mushroom soup
- 6 thinly sliced veal cutlets or halved chicken breasts
- 2/3 Cup milk
- 1 tart apple, peeled, sliced, cored
- 5 Tablespoons Brandy, applejack or Calvados
- freshly cooked wild rice or home fried potatoes
- Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan.
- Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through.
- Serve over rice or alongside potatoes
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